No one will ever have to wonder if I'm vegetarian or not, for me a meal is not complete without some type of meat. Turkey Burger (ground turkey) is something that I use in cooking a lot. First, I really like the flavor. Second, the cost is usually half or less then the cost of ground beef. AND and added plus is half the calories of ground beef!

I've got a lot of recipes that I've come up with over the years that make use of turkey burger.. I'll be jotting them down as I get to coming up with measurements. I tend to cook by look and feel, rather than measure, for my own creations so it can get hard to share my favorites, but I'll give it a shot.

Heat the oil in a heavy skillet. Add the beef and cook to the desired temperature. Remove to a warm platter. Add the butter to the pan. Add the shallots and cook until just soft. Whisk in the broth, brandy, mustard, and Worcestershire. Bring to a boil. Allow to reduce slightly. Add the chives and serve warm over the beef.

Heat the oil in a heavy skillet. Add the mushrooms and shallots. Cook until just soft. Set aside. Preheat oven to 325. Heat the rest of the oil in a heavy Dutch oven (with a lid). Season the flour with salt and pepper. Dredge the meat in the flour. Brown well on both sides. Add the broth and wine. Top with the cooked mushrooms and shallots. Cover and bake until very tender (about 1 1/2 hours).

Add the butter, lemon juice, and parsley to a food processor. Pulse until well blended. Check the seasonings. Roll into a small cylinder using wax paper. Refrigerate. Grill the steaks to the desired temperature. Thinly slice the butter and place it on the hot steak. Serve immediately.

Place the butter in a food processor bowl and run until smooth. Add the cheese and wine. Pulse until blended. Place on a small piece of wax paper or parchment. Roll into a 1-inch cylinder. Refrigerate. Grill the steaks to the desired temperature. Top each steak with a few 1/4-inch slices of the butter. Serve warm.

Remove the sausage from the casing. Place in a large, heavy pot (with a lid). Cook until browned. Spoon out the meat and reserve. Add the oil to the pan and heat. Dredge the roast in the flour. Add to the pot and brown on both sides. Add the remaining ingredients. Return the sausage to the pot. Cover and bake at 325 for 2 1/2 hours (or until the beef is very tender). Serve warm.

Heat the oil in a heavy Dutch-type oven (that has a lid). Season the beef, dredge in the flour and brown well on both sides. Add the onion, garlic and mushrooms. Pour on the broth and stir well. Cover and place in a 325 oven. Simmer until very tender (about 2 1/2 hours). Serve warm.

Steak Au Poivre Serves 4
Literally "steak with pepper," a classic beef dish for those who love a lot of spice in their meal.

Heat the beef broth in a small saucepan. Mix the water and cornstarch and whisk into broth. Simmer for 15 minutes and set aside. Heat the oil in a heavy skillet over medium high heat. Place the pepper on a plate and gently press each steak (on both sides) into the spice. Add to the pan and cook to desired temperature. Remove the steaks. Remove the pan from the flame. Slowly and carefully add the bourbon or brandy. Allow to cook off the flame for 30 seconds. Return to heat and watch for flame-ups (the alcohol should burn off to remove undesirable flavors). Add the beef broth sauce and heat for 30 seconds. Serve over steak.

Dissolve mustard powder, 1 1/2 teaspoons of the sugar and pinch of salt in the hot water. Stir to form a paste. Let rest for 15 minutes.

Heat 2 tablespoons of the oil in a heavy pan over high heat until hot. Add mushrooms & onions in pan & cover. Reduce heat to low. Stirring from time to time, simmer for 20 - 30 minutes, or until vegetables are soft. Drain them in a sieve. Return the vegetables to the pan.

In a large fry pan, heat 2 tablespoons oil on high heat until hot. Take half the meat & stir fry for 2 minutes or until the meat is lightly browned. With a slotted spoon, transfer the meat to the vegetables. Fry the remaining meat the same way. Add more oil if necessary.

Mix the meat and vegetables. Stir in the remaining salt, pepper and mustard paste. Cook on high heat until the mustard smell diminishes. Stir in the sour cream, a tablespoon at a time, then add the remaining 1/2 teaspoon of sugar and reduce heat to low. Cover pan and simmer for 2 - 3 minutes, or until sauce is heated through. Season to taste.

Preheat the oven on the broil setting. Combine the cream cheese, blue cheese, yogurt, onion and pepper. Set aside. Rub each side of beef steaks with garlic. Place the steaks on the rack in broiler pan so the surface of the meat is 2 to 3 inches from the heat. Broil 5 to 6 minutes. Season with salt. Turn and broil for an additional 3 to 4 minutes. Season with remaining salt. Top each steak with an equal amount of reserved cheese mixture. Broil an additional 1 to 2 minutes. Garnish with parsley.

Mix all ingredients (except the cheeses) in a 2-qt pan. Bring to a slow boil and then simmer on low until the onion is cooked and tender (about 15-20 minutes). Remove the meat from the sauce. Cut it into 1/2 to 3/4 inch strips. Pour 1/2 of sauce into a casserole dish. Add the meat and pour remaining sauce over meat. Bake for about 45 minutes. Remove from the oven and sprinkle generously with grated parmesan. Then top with the mozzarella. Allow to sit for a few minutes before serving.

Preheat the oven to 425 degrees. Make a lengthwise slit in the middle of the tenderloin, cutting down within 1/2 inch of the bottom to form a pocket big enough to accommodate the two lobster tails. Place the lobster in boiling salted water (enough water to completely cover tails). Return to a boil, reduce the heat and then simmer for 5 to 6 minutes. Carefully remove the lobster from shell. Cut in half, lengthwise. Place the lobster tails end to end inside the beef pocket. Combine 1 Tbsp. butter and lemon juice. Pour over the lobster. Close the meat around the lobster and tie securely with string at 1 inch intervals.

Place the meat on the oven rack in a shallow roasting pan. Bake for 45 to 50 minutes for rare meat. (Increase the time if you like your meat cooked more.) Lay the bacon slices on top of the roast. Bake for 5 minutes more.

In a saucepan, cook green onion in 1/2 cup butter over very low heat until tender, stirring frequently. Add the wine and garlic salt and heat through.

To serve: Slice the meat and then spoon the sauce over it. Garnish with fresh mushrooms, cherry tomatoes and parsley, if desired.

Heat the oil in a heavy skillet. Add the onions and mushrooms. Cook until soft. Remove the mixture with a slotted spoon. Add the steak and cook until the desired temperature. Place the beef on the bread. Swirl the broth in the pan (deglaze). Reduce slightly. Spoon the sauce over the steaks.

Pre-heat the oven to 350. Mix together the chuck, breadcrumbs, milk, egg and spices. Heat the oil in a skillet. Add the onion and garlic. Cook until just soft. Add to the meat mixture. Put into a loaf pan and bake (on a cookie sheet) for 1 hour or until firm in the middle. Top with the sauce (if used) after slicing.

Place the pork on a rack and bake at 350 until the inside temperature is 160 (about 1 1/2 hours). Remove from the oven and place the pork on a platter. Place 2 tablespoons on the pan drippings in a saucepan. Whisk in the flour and cook for 3 minutes. Add the water and cook for 15 minutes. Whisk in the sour cream and cook for 7 minutes longer. Add the chives. Check the seasonings. Serve the warm gravy over the sliced pork.

Season the pork with salt and pepper. Set the dampers on your grill to low. Place the pork on the grate and close the hood. Slowly cook the pork, turning several times until the roast reads 170 on an instant-read thermometer. Allow the roast to rest while you make the sauce. Reduce the cream by half in a small saucepan. Whisk in the mustard. Slice the pork. Spoon the warm sauce over the pork. Serve warm.

Whisk together the soy, sugar, garlic, honey and ginger. Pour over the ribs and marinate for two hours. Place on a hooded grill over medium coals. Cook until tender (about 1 1/2 hours). Baste with the marinade 15 minutes longer.

Melt the butter and oil together in a large skillet. Season the meat with salt and pepper and then brown on both sides in the melted butter and oil. Add the water, thyme and Worcestershire sauce and cook for 10 minutes, turning once. Add the apples and onions. Reduce heat. Cover and cook for an additional 30 minutes. Serve garnished with parsley.

Combine the water, apple juice, 1 Tbsp. of the butter and the contents of the rice and seasoning packet in a medium saucepan. Bring to a boil and then reduce the heat. Cover and simmer until all the liquid is absorbed, about 25 minutes.

While the rice simmers, sprinkle the meat with combined coriander, salt and pepper. Heat the remaining butter in a 12-inch skillet over medium heat. Add the meat and cook until no longer pink -- about 4 to 5 minutes per side. Remove with slotted spatula. Pour any fat back into the pan.

Add the jelly and mustard to skillet; cook and stir until thickened and bubbly, about 2 minutes. Pour over the meat.

Heat the oil in a skillet. Mix together the egg and milk. In a separate bowl, mix together the cheese and bread crumbs. Place the flour in a third bowl. Dredge the chicken breasts first in the flour, then the egg mixture and finally in the breadcrumbs. Sautee' in the hot oil until lightly brown and fully cooked (about four to five minutes per side over medium heat). Drain on paper towels and garnish with the basil and more Romano cheese if desired.

Place a large Sautee' pan with high sides over medium heat. Add the butter and melt. When foaming add all the raw vegetables and dry spices except the peas. Sautee', stirring frequently. When mushrooms and onions are colored up nicely add extra butter and the flour…cook for a minute or two. Add the stock and milk and bring to a simmer. As the mixture simmers it will thicken, stir every few moments. Add the turkey, peppers, peas and olives. Stir and add the parsley, adding more stock if the stew becomes too thick. Season and serve over rice

* this is an excellent filling for pot pies as well!

To make turkey broth… Place frame and bones from turkey into a large pot. Add 2 cups chopped celery, carrot and onion. Add 1 bay leaf, 1teaspoon peppercorns and a few sprigs of parsley. Cover with cold water and then add water until water covers the bones by three inches Bring to a simmer over medium heat and turn heat down to maintain a very gentle simmer. Simmer for 12 hours. Strain and return to pot, placing it on high heat. Reduce broth to intensify the flavors, you want a nice dark strong stock. This may take anywhere from 30 minutes to 3 hours depending on your water volume etc. Reserve.

Melt the butter in a saucepan. Whisk in the flour and cook for 5 minutes. Add the milk and stir until smooth. Simmer for 20 minutes. Check seasonings. Pound the chicken until very thin. Heat the oil in a skillet. Dredge the chicken in the flour. Add to the hot oil and brown on both sides. Lightly oil a medium casserole. Add the broccoli. Top with the cooked chicken. Pour the sauce over and sprinkle on the cheese. Bake at 375 for 20 minutes or until lightly browned.

Heat the oil to 350. Season the flour with salt and pepper. In a separate bowl, lightly beat the egg. Add the milk. Dredge the chicken first in the flour, then the egg mixture and finally back into the flour. Place into the oil and fry until golden brown. Drain on paper towels. Pre-heat the oven to 400. Spread the barbecue sauce on the pizza crust. Top with the cooked chicken and jalapenos if used. Sprinkle the cheese on top and bake for 12-15 minutes or until the cheese begins to brown.

Mix together the eggs and milk. Season the flour with salt and pepper. Dip the chicken first in the flour, then the egg/milk mix and finally in the almonds. Heat the oil in a skillet over medium flame. Add the chicken and cook until browned on both sides (about 5-7 minutes). Serve with a side of warm barbecue sauce for dipping.

Melt the butter in a saucepan. Add the mushrooms and onion. Cook until just soft. Add the flour and cook for 3 minutes. Whisk in the milk and simmer for 20 minutes, stirring frequently. Check seasonings. Grill the chicken. Top with the warm sauce.

Mix together the flour, oregano, basil, thyme, salt, and pepper. Heat the oil in a heavy skillet. Dredge the chicken pieces in the seasoned flour. Add to the hot oil and brown on both sides. Remove the chicken from the pan and set aside. Add the potato wedges and brown on both sides. Top the potatoes with the chicken. Pour the wine over the chicken. Bake in a 375 oven, uncovered, for 25-30 minutes, or until the chicken is tender.

Pre-heat oven to 425. Place the parsley, onion, half of the butter and seasonings in the cavity of the chicken. Brush the remaining butter onto the bird. Place in a baking pan and cook for seven minutes. Add the water to the pan and reduce the heat to 375. Roast for 20 minutes a pound plus 20 minutes (for example: a 4 pound chicken would cook for 1:40). Allow to cool slightly before slicing. Serve warm.

Preheat a large skillet on low heat and melt the butter in it. Meanwhile, in a shallow dish, sift together the flour, salt, pepper and tarragon. Add the chicken, one piece at a time, and dredge to coat. Add the chicken to the skillet and cook for 10 minutes on each side or until the chicken is browned. Add the brandy and the chicken broth. Stir and then let simmer for 10 more minutes or until the chicken is fork-tender. Remove the chicken from the pan and place on a warmed plate. Add the sour cream to the skillet and stir to warm. Pour the warm sauce over the chicken and serve immediately. This chicken is great served with wild rice, a crisp green salad and crusty bread.

Boil the chicken in 8 cups of water, reserving the stock. Saute' the garlic, green peppers and onion in the olive oil for 5 minutes. Add the tomatoes, sausage and rice. Mix very well. Shred the chicken and add to the mixture along with the Cajun spice. Add the 8 cups of reserved stock. Bring to a boil and then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking. When the liquid is absorbed, test to make sure the rice is done. If not, add a bit more water and continue cooking until done.

Preheat the oven to 350 degrees. Cook the spaghetti according to package directions. Drain. In a large saucepan, cook bacon, onion and garlic until the bacon is crisp. Blend in the flour. Add the un-drained tomatoes, soup and milk. Cook and stir until thickened and bubbly. Add shredded cheese, stir until melted. Stir in cooked spaghetti, cubed chicken, and peas. Turn into a 2 1/2-qt casserole dish. Top with the parmesan cheese. Bake, uncovered, for 45 minutes.

Pre-heat the oven to 375 degrees. Brown the chicken in olive oil. Set aside to drain. Slice onion into 1/4-inch-thick rings. Heat in a frying pan with 2 tsp. of oil and 1 tsp. of sugar. When it caramelizes, remove from the heat and set aside. Also set aside 1/2 cup wine, mango and 1/2 cup of grapes. Pour the remaining ingredients, except for the chicken, into a blender and puree. Place the chicken in a glass baking dish that has been rubbed with olive oil. Pour the puree over the chicken. Bake, uncovered, in the oven for 40 minutes. Take the chicken out of the oven and cover with the caramelized onion, most of the strips of mango, and most of the red pepper strips. Cook for another 10 minutes.

Heat the oil in a heavy skillet. Add the chicken and fully cook. Add the garlic and pepper flakes. Add the zucchini and mushrooms. Cook until just soft. Check seasonings. Toss in the tomatoes and cooked pasta. When warm, place in bowls and top with the cheese.